Name: Amy Hamilton’s grilled scallops with spring onion and peanuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 - 6
Ingredients: 12 large scallops on the half shell, scallops removed and shells cleaned; 1 tbsp fried-shallot oil or neutral-flavoured oil; 60 ml (¼ cup) clarified salted butter; 3 spring onions, green part only, thinly sliced; Juice of ¼ lemon (or to taste), plus extra lemon wedges to serve; Rock salt (optional), to serve; 30 gm roasted unsalted peanuts, coarsely chopped

Amy Hamilton’s grilled scallops with spring onion and peanuts

This modern take on the classic Vietnamese street-food dish will be ready in a flash.

Serves 4 - 6

Prep

10M

Cook

15M

Total

25M

“This recipe is adapted from a classic Vietnamese street-food dish where scallops are steamed open on a charcoal grill,” says Amy Hamilton, owner-chef at Liberté in Albany, WA . “It’s a wonderful example of using minimal supporting ingredients to allow the hero of the dish shine.”

Ingredients

12 large scallops on the half shell, scallops removed and shells cleaned

1 tbsp fried-shallot oil or neutral-flavoured oil

60 ml (¼ cup) clarified salted butter

3 spring onions, green part only, thinly sliced

Juice of ¼ lemon (or to taste), plus extra lemon wedges to serve

Rock salt (optional), to serve

30 gm roasted unsalted peanuts, coarsely chopped

Method

1.Heat a barbecue flat-plate or a non-stick frying pan to high. Season scallops, toss in oil, and fry, turning halfway, until golden and just cooked (1 minute each side).

2.Meanwhile, heat butter and spring onion in a saucepan over medium-high heat until just starting to simmer. Remove from heat and season to taste with salt and a squeeze of lemon.

3.Scatter rock salt over a serving platter, and arrange shells on top. Place a scallop on each shell, spoon over spring-onion butter, scatter with peanuts and serve with lemon wedges.

Drink suggestion by Keryn Giles: A lightly oaked chardonnay, something nutty with a little acid, like Two Barrel Wines 2014 “Wild Ocean” chardonnay from the Great Southern.
Notes